These funfetti sandwich cookies are buttery, sprinkle-filled chocolate and vanilla shortbread cookies filled with strawberry-cream cheese frosting—a fun, sweet treat for any occasion.
Ingredients
- frozen whole strawberries: 1 cup
- water: 1 Tbsp
- lemon juice: 1 tsp
- unsalted butter: 1 cup (softened)
- white sugar: 0.5 cup
- firmly packed light brown sugar: 3 Tbsp
- egg yolk: 1 piece
- vanilla extract: 2 tsp
- almond extract: 0.25 tsp
- salt: 0.5 tsp
- all-purpose flour: 2 cups
- multicolored candy sprinkles: 0.33333 cup
- all-purpose flour: 3 Tbsp
- unsweetened cocoa powder: 0.25 cup
- milk: 1 Tbsp
- instant espresso powder: 0.125 tsp (optional)
- unsalted butter: 0.5 cup (softened)
- ounces full-fat cream cheese: 4 piece (softened)
- strawberry reduction: 0.25 cup
- vanilla extract: 0.5 tsp
- salt: 0.125 tsp
Metric Conversion
Stages of cooking
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To make strawberry reduction, place frozen strawberries and 1 tablespoon water into a saucepan over medium-low heat. Cook, stirring frequently, until strawberries are softened, 7 to 10 minutes. Use a potato masher to thoroughly mash the strawberries. Continue cooking, stirring constantly, until mixture has thickened substantially, and reduced to 1/4 cup, 5 to 7 minutes more. Remove from heat and stir in lemon juice. Set aside to cool to room temperature.
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To make cookie dough, beat butter, white sugar, brown sugar, egg yolk, vanilla, and almond extract together with an electric mixer until completely combined. Add in salt and 1 cup flour, and mix until just incorporated. Add in remaining 1 cup flour, and mix until just combined. Mix in sprinkles.
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Divide cookie dough in half evenly between two bowls. To one half of the dough, add 3 tablespoons of all-purpose flour, and mix until just combined (kneading with your hands, if necessary). To the other half of the dough, add cocoa powder, milk, and espresso powder; and mix until incorporated (kneading with your hands, if necessary).
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On a lightly floured surface, roll out vanilla dough to 1/4 inch thickness. Use a 2-inch round cookie cutter to cut out shapes. Press scraps together, re-roll, and re-cut with cookie cutter until dough is used up. Place cookies on a platter or cutting board, and place into the fridge for 30 minutes. Repeat this process with chocolate cookie dough, rolling out on a lightly floured surface to 1/4 inch thickness, cutting out shapes with a 2-inch round cutter, re-rolling scraps and re-cutting, and then place the chocolate cookies into the fridge for 30 minutes.
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When ready to bake the cookies, preheat the oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper or silicone baking mats. Place the cookies 1/2 inch apart on prepared baking sheets.
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Bake in the preheated oven until cookies just look set, 10 to 13 minutes. Do not allow cookies to brown or they will be overbaked. Allow cookies to cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
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To make frosting, beat 1/2 cup butter in a bowl with an electric mixer until smooth. Add in cream cheese, and beat until smooth, about 2 minutes. Add in the 1/4 cup strawberry reduction, vanilla extract, and salt, and mix until combined. Add in powdered sugar, 1 cup at a time, beating well after each addition. Take care to not overmix, or the frosting may separate. Place frosting into a piping bag or ziploc bag with the corner cut out. (If frosting seems too thin, additional powdered sugar may be added, or you can place the frosting into the fridge for several minutes to help it set up.)
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To make sandwich cookies, flip the vanilla cookies upside down and pipe frosting onto each cookie. Top each frosted vanilla cookie with a chocolate cookie, and press down lightly to adhere. Keep sandwich cookies stored in an airtight container in the fridge.
